Tag Archives: couscous

Quinoa Pilaf (Low GI)

31 Mar

Low GI

I love Quinoa – ever since i found out it was low GI, i couldn’t believe it. It’s so versatile and can be used just like any rice/couscous. It has a really delicious taste and goes well with any vegetable/meat too.

Quinoa Pilaf

1 Package of Quinoa (2 cups) (see picture for what i used)
4 cups of low sodium chicken broth
1 zucchini, split down the middle, then sliced again down the middle of one side, cut in 1/2 inch round slices
1 cup of a red bell pepper, cut in 1/2 inch pieces
1 cup of an orange pepper, cut in 1/2 inch pieces
1/2 pound of asparagus, sliced diagonally in 3/4 inch pieces
4 green onions, thinly sliced
1 tablespoon chopped fresh Italian parsley
2 cloves of garlic, minced
2 tbsp lemon juice
Freshly ground black pepper, per taste
Sea Salt, per taste

Cook the quinoa in the chicken broth as per package instructions. If no instructions are available, bring chicken broth to a boil, stir in quinoa, lower heat and cover, let simmer for 15 minutes until done. Fluff with a fork when ready. Meanwhile, combine all vegetables in a lightly oiled skillet on medium heat, add minced garlic and lemon juice and saute until soft (about 10 minutes). Combine quinoa with the vegetables. Add parsley and green onions, black pepper and sea salt, and serve.

Goat Cheese and Sundried Tomato Grilled Chicken

31 Oct

One of my favorite recipes, I first saw it as Chicken Bryan at Carabbas but now i’ve just made it my own and tried to figure out how to recreate it

Goat Cheese and Sundried Tomato Grilled Chicken

2 boneless skinless chicken breasts
4 oz fresh goat cheese
1 bag of sundried tomatoes
4 tbsp chopped fresh basil
salt to taste
black pepper to taste
1/2 an onion, minced
4 tsp of minced garlic
8 tbsp butter
1 cup of dry white wine (chardonnay is fine, i used columbia crest)
1/2 cup of lemon juice

Brush both sides of the raw chicken with salt and pepper. Then grill the chicken until its fully cooked and set aside.

we use our george foreman, so i had to cut the chicken in half

while the chicken is grilling, saute the onion and garlic on medium heat with about 3 tbsp of butter until they are soft and there is a little color change. Then add the white wine and lemon juice and reduce the heat to medium-low to allow the mixture to reduce and simmer for about 10 minutes. Finally add the remaining 5 tbsp. of butter a little at a time, watch it melt, the sauce thickens and smells delicious. Add the sundried tomatoes and basil and stir.

look how fragrant and delicious this sauce looks.

Finally, when the grilled chicken is just about done, top the grilled chicken with a small amount of cold goat cheese on each piece. The goat cheese will get warm from the chicken, then top the goat cheese with the lemon butter sauce and enjoy. Serve over couscous, pasta, mashed potatoes, whatever you want!